2 cups Diced PEPPADEW® Mild – drained
2 tsp. fresh ginger – grated
1 tsp. fresh garlic – peeled and coarse chopped
6 TB. butter (Plugra), cut into 6 pieces
1–2 TB. heavy cream (optional)
salt and white pepper to taste
Place peppers, ginger and garlic in a food processor. Process until a sauce-like consistency is achieved (there will still be very small fine pieces of fruit in the sauce and the sauce at this point is a coulis). Place sauce in an appropriate size saucepan over very low heat – adding butter very slowly – allowing each piece to melt before adding next piece (this will keep the butter from breaking). Taste and adjust seasoning by adding salt and white pepper. As an additional “security” measure if the sauce is being held over a period of time – simply add heavy cream. This will keep your sauce from breaking (separating).
Adjust seasoning if necessary.
Serve with: grilled steaks – seasoned with blackened spice from our bulk department; grilled chicken or pork chops; grilled tuna or shrimp.